Tuesday, 5 February 2008

Coconut and chili pan fried haddock

I've never really had a lot of fish in my diet, when I was young fish fingers was all the fish I had and even then it wasn't that often. The past few months I've felt more conscious about the lack of fish in my diet, so I recently bought and froze a portion of haddock waiting for another night when I'd be dining solo. Tonight was the night, so I researched a few recipes for white fish and found what sounded delicious and very simple in a book my sister had bought me for Christmas, Anjum Anand's Indian Food Made Easy.

The original recipe has 8 fenugreek seeds in the marinade but I don't have any and left them out. The original recipe also uses halibut but I used my haddock.

It was incredibly simple! And fantastically delicious! A great way to kick off on getting more fish into my diet.

Coconut and chili pan fried haddock

Serves 1


1 Haddock steak (or any other firm white fish), skinned
1 tbsp dessicated coconut
1 tbsp flour
1 tbsp vegetable oil

1/2 a large red chili, deseeded and finely chopped
2 cloves of garlic, finely chopped or grated
1/2 inch of ginger root, peeled and grated
1 tsp white wine vinegar (I substituted rice wine vinegar)
1 tsp ground coriander
salt to taste
1/4 tsp ground pepper
1 tsp vegetable oil

1. Mix the marinade ingredients well, and pour over the fish. Leave to marinate for 30 minutes.
2. Mix the flour and coconut. Coat the fish in the mixture.
3. Heat the oil in the pan to a low medium heat and place the fish in the pan.
4. Cook on 1 side for 4 minutes, turn and cook a further 3-4 minutes.

The recipe book suggests serving with a warm salad, I decided I wanted chips instead!

PS sorry about the slightly blurred photo. I promise looked amazing and tasted better.


  1. OOh that sounds lovely Ruth. I am the same way with fish... always trying to get it back on the table. Just can't use the word! Salmon is "pink meat" if the kids ask. Hehe! ;-) I will give this a try for sure!

  2. This sounds like such an awesome recipe. I bet the light sweetness of the coconut and the spice of the chili with the soft flaky fish are just to die for!

  3. Love tricking kids (and even husbands) into eating things. I'll have to remember that "pink meat" one, Deborah.

    The flavours were incredible together and definitely worked well with the flaky fish. Loved the crispy sweet outside with the soft juicy, slightly spicy inside. You really should try it Katie.

  4. That's a shame Kate, but I think this would work well with chicken too!

  5. Ruthe we all love haddock so much I am sure this would have tasted so good! It looks so tasty I pan fry fish a lot, haddock tail is a great part of the fish because it is very delicate and sweet.

    Everytime I see your recipes I get hungry. :-)

  6. Hi Ruth, I have some haddock in my freezer from Grimsby Docks and now I know what I will be doing with it! This really looks a wonderful recipe, thanks for sharing :D

    Rosie x

  7. Thanks Jeena, you're so sweet, but it's true, even though I've just eaten whatever I've posted about I get hungry for more!

    Let me know how it goes Rosie! I'm sure you'll love it.


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